Fermentation Recipes

Fermented Vegetables

Ingredients

Preparation

Put carrots, burdock, and lotus roots into the glass jar. Fill the jar ½ water and ½ soy sauce or Tamari, to cover all the vegetables.

DO NOT seal or close jar with a lid for 3 days and leave on counter-top. This needs to be done because a sealed container during the fermenting process will explode if not left ventilated. Put a small heavy object inside the jar to keep all the vegetables submerged under the liquid. I use a clean stone.

After 3 days, the fermentation process is finish and you can start eating a Tbsp of these vegetables with your meals. You are now free to seal the jar and store it in the refrigerator. Where it will keep for a month.

When all the vegetables are finished, you can reuse the same liquid for another batch. No need to waste the left over brine.

If the pickles are too salty, you can rinse them under running water, before serving them.

*Fermented vegetables are a very healthy way to add strength to the intestinal flora and to improve digestion. It’s always good to eat a small amount at the end of your meal.

Additional Information

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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